from pot au feu

TO onion soup

What are we cooking today?

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Escoffier’s Chicken Ottero - a French classic and a close cousin to the famous Poulet Chasseaur.

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Chicken Sauté with Mushroom and Madeira Sauce

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Fish baked in a vermouth sauce

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Lamb marinated with onion, tomato, aromatics, bacon and pork rind, then sealed into the pot with a simple bread dough before being slow cooked.